Fish Tacos with Dill Chipotle Lime Sauce

Serving  size  5

Prep   5  mins
Cook   10  mins

Total Time:   15 mins

 Gluten Free       Egg Free

 

Craving fish tacos from San Diego?  BBQ Mahi Mahi with mouth watering flavors of lime, cilantro and chipotle will make you feel like you are sitting at a taco stand at the beach relaxing with your toes in the warm sand, watching the waves roll in.  Top off with a top shelf margarita and you will feel like you are on vacation.”

 

DIRECTIONS

1.  Garlic salt the fish on both sides.   Barbeque until done, flaky in the middle.

2.  Thoroughly mix yogurt, sour cream, lime juice, jalapeno pepper if desired, oregano, dill, salt, and chipotle seasoning.

3.  Warm oven at 350 degrees.  Warm tortillas until they are soft.  Add a small amount of fish to a tortilla and top with some cabbage, sauce, cheese, avocado and cilantro.  Serve with black beans and mexican rice.  

Chef Notes

* Make this dish grain free without the tortillas, serve it in a bowl and make it a burrito boat.  Can use pickled jalapenos if you do not want it as spicy.  If you are using brown rice tortillas, do not warm them as long and fold and fill them immediately.

 

What Sprouted Roots fans are saying about this recipe:

“Had these for dinner tonight..yummmy”

_____________________________________________________________________

 Gluten Free       Egg Free      Lactose Free    Vegetarian          *Dairy Free